DEVELOPMENT AND EVALUATION OF JACKFRUIT BASED MEAT ANALOGUE BY EXTRUSION TECHNOLOGY

Abstract

The research paper depicts the development and storage evaluation of jackfruit-based meat analogue. Meat analogue is a product produced from vegetarian ingredients but it resembles the meat in both nutritional and sensory characteristics. In this study, we used jackfruit as significant ingredients for developing a meat analogue. Refined wheat flour was used as a texturizing agent and flavoring agents such as mushroom extract, garlic powder, cocoa powder etc are used. While developing a meat analogue, cold extrusion was carried out. The optimization of process parameters such as texturizing material, rotational speed and binding composition was done using Design Expert Software. 17 treatments were tried with three independent variables. An optimized product of 58.536g of texturizing agent (refined wheat flour), high rotational speed (RPM) and 7.434g of binding composition (CMC) was developed which resembles meat in structure. The quality analysis, Sensory parameters and shelf-life study of the developed meat analogue were studied in detail. A good customer acceptance has been obtained in the sensorial analysis. The samples demonstrated desired appearance, taste, flavor, and overall acceptability in sensory evaluation. It emphasized that a jackfruit would make a suitable meat analogue.